Regional Indian Cookery – The Punjab

The Punjab is situated in eastern India and is divided by the Indian/Pakistani border. It is very fertile because of the rivers that cross here and as a consequence, agriculture is central to the economy. Wheat accounts for a large proportion of the crops, along with corn, mustard greens, sugar cane and rice. Buffalo milk which is 3% higher in fat than cows milk, is also important to the Punjabis, who are not prey to worries about cholesterol. Every bit of the buffalo milk is used in some way or other. Some is used in tea or evaporated into a much thicker richer milk known as bhadoli, which in turn is set into yoghurt. The thick cream will be removed …

The Cooking of Kerala

Kerala is situated on the South West coast of India right beside Tamil Nadu. The capital is Cochin with its bustling harbour lined with fishing nets and home to fishing boats of all shapes and sizes. Much of the architecture has been influenced by the Chinese who traded along the coast leaving legacy of cooking pots similar to woks, cleavers and pickling jars. As well as the Chinese, the abundance of spices in Kerala attracted the attentions of the early Phoenicians, Syrians, Egyptians, Greeks and Romans all of whom were happy just to trade and return home. Fighting over the territory didn’t begin until the late 15th Century when the British, Dutch, Portuguese and French tried to stake their claims …

Fusion Cooking – Blended Cuisines

What do you get when you cross hot Indian food with the English love of tomatoes and all things creamy? Chicken Tikka Masala is a famous combination of chicken tikka and masala.Chicken tikka is a marinated piece of meat cooked in a tandoor, an Indian oven made of clay and coal-fired. Masala is gravy commonly made out of some kind of tomato gravy or puree with cream and various Indian spices. It is technically a mild curry dish, though the addition of sometimes large amounts of tartrazine causes the dish to often look orange.In other recipes, it can look anything from red to orange to green. Chicken Tikka Masala is possibly the most popular Indian dish in the world, and …

Culinary Traditions Of The Caribbean Islands

Authentic Caribbean cuisine is truly an excellent representation of all the cultural influences the Caribbean Islands have experienced since Christopher Columbus’ landing in the late 1400’s. With a fine mixture of French Island and African recipes, Caribbean cuisine is widely prepared and enjoyed by people of all nationalities, in many areas of the United States and the world. Caribbean food and culture was forever changed when the European traders brought African slaves into the region. The slaves ate mostly the scrap leftovers of the slave owners, so not unlike the slaves in the United States they had to make do with what they had. This was the birth of the more contemporary Caribbean Cuisine. The African slaves blended the knowledge …

European Teapot: Teakettle That Settled The West

The European Teapot has become an American heirloom that most of us thought originated here. Craftsmen and glassblowers from Europe have immortalized their craft for the American market where most European Teakettles are sold as gifts. A teapot makes an attractive gift selection that adds character to a kitchen and is practical for daily purpose. A vast amount of history and culture is attached to the teapot. Its invention dates back to the sixteenth century. The aim behind creating this kitchen staple was to provide a vessel to brew and serve tea. Tea has been a popular beverage since its discovery in the third century. The tea plant was first cultivated in the fourth century. This plant is actually a …

BARLEY, THE NUTRITIOUS GRAIN.

Barley is stated by historians to be the oldest of all cultivated grains. It seems to have been the principal bread plant among the ancient Hebrews, Greeks, and Romans. The Jews especially held the grain in high esteem, and sacred history usually uses it interchangeably with wheat, when speaking of the fruits of the Earth. Among the early Greeks and Romans, barley was almost the only food of the common people and the soldiers. The flour was made into gruel, after the following recipe: “Dry, near the fire or in the oven, twenty pounds of barley flour, then parch it. Add three pounds of linseed meal, half a pound of coriander seeds, two ounces of salt, and the water necessary.” …